Dinner,  Flavors,  Pork,  Proteins,  Recipes,  Southern

Southern Pork Tenderloin

Pork tenderloin is such a great weeknight dinner solution, but this recipe is also interesting enough for company. The flavors in the rub give the tenderloin a subtle kick, but it’s mild enough for your kids to dig right in. All of the kids loved this dinner and I was left with just a few pieces after all of the older boys went back for seconds! The chow chow is a cinch to make, adds some grown-up interest to the meal and can be done ahead of time. The chow chow keeps great in the fridge and play the elevated and much more interesting mustard role in your fridge…enjoyed on sandwiches and pulled pork all week! I was planning on grilling the pork but it ended up torrential downpouring just as I was ready to start the grill, so I decided to rely on an Martha Stewart technique – from one of the first cookbooks I ever owned, Quick Cook Menus from 1988. Once you sear the pork on the stovetop, it’s totally hands-off and the pork comes out perfect everytime!

Searing the pork before it goes into the oven
Searing the pork before it goes into the oven
Once the pork comes out of the oven, transfer to a cutting board set inside a rimmed baking sheet, makes cleanup a snap!
Once the pork comes out of the oven, transfer to a cutting board set inside a rimmed baking sheet. Let it rest for 10 minutes, then slice.


Southern Pork Tenderloin
Author: Kate Wagner
Serves: 8
I’ve been making this recipe for years…and it still surprises me how much everyone enjoys this meal. My younger children won’t go near the chow chow sauce, but they devour the pork. The chow chow? So delicious and a terrific condiment to have in the fridge – try it with grilled chicken, pulled pork, on sandwiches….Happy cooking!
  • [b]For the pork:[/b]
  • 1 tsp Chili powder
  • 1 tsp Ground mustard
  • 1 tsp Kosher salt
  • 1 tbsp Light brown sugar
  • 1 tbsp Garlic powder
  • 1/4 cup Canola oil
  • 2 Pork tenderloins, trimmed (see note) (about 2 3/4 – 3 lbs total)
  • [b]For the chow chow sauce:[/b]
  • 1/4 cup Yellow mustard
  • 1/4 cup Honey mustard
  • 1/4 cup Yellow onion, minced
  • 1 tbsp Sweet pickle relish
  • 2 tbsp Cider vinegar
  • 2 tsp Worcestershire sauce
  1. Remove pork from the fridge, preheat oven to 375. Mix dry seasonings, add canola oil and stir to combine. Coat the pork with the seasoning rub.
  2. Prepare a rimmed baking sheet with aluminum foil coating it and then a second sheet of aluminum ready to become a pouch for the pork.
  3. Heat canola oil in a large skillet over medium heat. Sear the pork on all sides until well-browned, approximately 3-5 minutes per side.
  4. Transfer seared pork to the prepared baking sheet and pour pan drippings over the pork.
  5. Tightly close the foil with the opening along the top of the pork and cook for 20 minutes. Remove the sheet from the oven and carefully open the foil about 1 inch along the top.
  6. Return to the oven and cook for an additional 20 minutes.
  7. Remove from the oven (the temperature on the pork should be between 140-150 degrees at this time (see note) and place on a cutting board placed inside a baking sheet (the technique catches all of the pork juices when you start slicing). Let rest 10 minutes, uncovered, before slicing.
[b]Silver skin on pork:[/b] It’s important to remove the connective tissue on the pork because it does not dissolve into the pork. This step only only takes a minute and really improves the quality of your finished dish! Here’s a great how-to guide.[br]http://www.finecooking.com/articles/how-to-trim-tenderloin.aspx[br][b]The correct temperature for pork:[/b] The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.


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